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Mezzo-rigatoni with mussels in a tomato-garlic-mussel broth-cannellini bean sauce
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Mezzo-rigatoni with mussels in a tomato-garlic-mussel broth-cannellini bean sauce
What can you ask more than a dish of pasta prepared by an Italian from Calabria? Here is another fabulous recipe made by Pino, with fresh mussels in a tomato, mussel broth, garlic and cannellini bean sauce. You will be surprised by his way to prepare this amazing dish that, I’m sure you will savour with passion!
Mezzo-rigatoni with mussels in a tomato-garlic-mussel broth-cannellini bean sauce
| Prep time: 45 minutes to 1h |
|---|
| Cooking time: 50 minutes to 1h |
| Servings or yield: For 6 people |
| Difficulty level: |
| 500 g of short pasta, rigatoni or penne style |
|---|
| 300 g of fagioli cannellini (or white beans) |
| 1-½ kg fresh mussels |
| 1 jar or can of 560g (19,6 oz.) whole Italian tomatoes |
| 2 smashed garlic glove |
| 1 small onion |
| 1 branch of fresh rosemary |
| 4 to 5 leaves of fresh basil |
| Fresh parsley for decoration |
| Extra virgin olive oil |
Preparation
In a large pan, heat some olive oil over medium heat mince onion and add to pan with 1 smashed garlic clove, cook 2 to 3 minutes. Add tomatoes and juice to pan; break the tomatoes with a fork or spoon. Add basil leaves and cook 3 to 4 minutes over medium heat. Remove from heat and set aside.
In a medium saucepan, heat some olive oil over medium heat, add rosemary, 1 smashed garlic clove and cook 1 minute. Add cannellini beans with juices and cook about 10 minutes. Remove garlic and rosemary. Transform the beans into a purée using a hand blender. Remove fron heat, cover and set aside.
In a big pan, add mussels, cook with cover over medium heat for 5 to 7 minutes or until the shell opens. Extract mussels from the shell and place in a plate. Keep about 20 mussels in their shell, in another plate for presentation. Transfer the mussels cooking juices in a bowl. Filter. Add the juice to the pan with tomatoes, set heat to medium.
Add about half the cannellini bean purée to your sauce and mix well with a fork. Bring to boil, when preparation is boiling, add pasta (mezze-rigatoni) and cook 4 to 7 minutes or depending on instructions on the pasta box. When “al dente”, add mussels, mix and cook another 2 minutes.
Meanwhile in a big serving bowl, spread the rest of the cannellini beans purée. Add pasta preparation and garnish with mussels in their shell and fresh parsley, serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Mince onion.
2 - In a large pan, heat some olive oil over medium heat.
3 - Add onion and 1 garlic clove, cook 2 to 3 minutes.
4 - Add tomatoes in a bowl with the juice.
5 - Add tomatoes and juice to the pan; break the tomatoes with a fork or spoon.
6 - Add basil leaves.
7 - Cook 3 to 4 minutes over medium heat. Put heat off, set aside.
8 - In a medium saucepan, heat some olive oil over medium heat.
9 - Add rosemary and a garlic clove. Cook 1 minute.
10 - Add cannellini beans with juices. Cook about 10 minutes.
11 - Remove garlic and rosemary.
12 - Transform the beans into a purée using a hand blender. Put heat off, cover and set aside.
13 - In a big pan, add the mussels
14 - Cover and cook over medium heat.
15 - For 5 to 7 minutes or until the shell opens
16 - Extract mussels from the shell and place in a plate.
17 - Keep about 20 mussels in their shell, in another plate for presentation.
18 - Transfer the mussels cooking juices in a bowl.
19 - Filter.
20 - Add the juice to the pan with tomatoes, set heat to medium.
21 - Add about half the cannellini bean purée to your sauce.
22 - Mix well with a fork. Bring to boil.
23 - When preparation is boiling, add the pasta (mezzo-rigatoni).
24 - Cook 4 to 7 minutes, follow instructions on the pasta box.
25 - When “al dente”, add mussels.
26 - Mix and cook another 2 minutes.
27 - In the meantime in a big bowl, spread the rest of the cannellini bean purée.
28 - Add pasta preparation.
29 - Decorate with mussels in their shell and fresh parsley, serve and enjoy this pure delight!
